Description
This slow cooker chuck roast is cozy, simple, and incredibly tender with just minutes of prep. A well marbled roast cooks low and slow with potatoes, carrots, onion, and savory broth until it falls apart effortlessly. It is the kind of comforting dinner that fills your house with rich aroma and delivers hearty flavor with almost no hands on work.
Ingredients
Scale
- 3 to 4 lb chuck roast
- 5 to 6 garlic cloves, minced
- 1 1/2 lb petite potatoes
- 1 lb thick baby carrots
- 1 yellow onion, sliced
- 1 to 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 2 tablespoons cornstarch (optional)
- 2 tablespoons water (optional)
- 1/3 cup red wine or 2 tablespoons balsamic vinegar (optional)
Instructions
- Add carrots, potatoes, and sliced onion to the bottom of the slow cooker.
- Place the chuck roast on top of the vegetables.
- Pour beef broth and Worcestershire sauce over the roast.
- Sprinkle garlic, Italian seasoning, salt, and pepper over the top. Add red wine or balsamic vinegar if using.
- Cover and cook on low for 8 to 10 hours until the meat shreds easily with a fork.
- If a thicker gravy is desired, mix cornstarch and water and stir into the juices 30 minutes before serving.
- Shred gently and serve with vegetables and cooking juices spooned over the top.
Notes
Cook on low for best tenderness. If the roast feels tough, continue cooking until it shreds easily. Store leftovers in the juices for maximum flavor and moisture. Freeze shredded beef with broth for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 to 10 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg